Herb & lemon pork chops
Cook these fresh, zesty chops on the barbecue, griddle or in a frying pan
Sweet peperonata salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 as a side
Skip to ingredients
- 10 large red, orange or yellow peppers(or make up the equivalent with smaller ones)
- 4 tbsp sherry vinegar
- 3 tbsp good-quality olive oil
- 1 ½ tbsp clear honey
- ½ small white onionfinely chopped
- 1 fat garlic clovecrushed to a paste
- 85g golden sultanas
- small pack flat-leaf parsleyroughly chopped
- 3 tbsp capersrinsed
Nutrition: per serving
- kcal223
- fat7glow
- saturates1g
- carbs32g
- sugars31g
- fibre7g
- protein4g
- salt0.3g
Method
step 1
Heat oven to 160C/140C fan/gas 3. Halve and deseed the peppers, then roughly cut into large chunks. Whisk together the vinegar, olive oil and honey with some seasoning to make a dressing. Spoon two-thirds into a shallow roasting tin with the peppers, toss together, then roast for 1 hr until the peppers are very soft and just starting to char at the edges. Meanwhile, mix the onion and garlic into the remaining dressing. Stir the sultanas into the peppers and roast for 10 mins more.
step 2
Let the peppers cool for 10 mins, then transfer to a platter or large bowl, scatter over the parsley, capers and remaining dressing before tossing everything together.
